Preparation materials: purslane: 200 grams, cooking oil: appropriate amount, salt: a little, MSG: a little, leeks: 100 grams.

1. Clean the purslane

2. Put an appropriate amount of water in the pot, boil it, add a little salt, and blanch the purslane

< p>3. After blanching until it changes color, take it out and put it into cold water, cool it completely and control the water.

4. Chop the purslane that has controlled the water slightly with a knife. Next, let it not be too long

5. Add leeks, cooking oil, salt, and MSG to season. After the filling is adjusted, you can start wrapping